VEGETABLE-MARROWS AND CUCUMBERS

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (24)
  1. Trim vegetable-marrows and cucumbers in little fillets, cut out their seeds, and cook the pieces as directed for cucumbers à la boulette (page 192).
  2. Warm the prepared vegetable-marrows and cucumbers in a sauce blanche mixed with grated cheese, or in a brown sauce.
  3. Lay the warmed vegetable-marrows and cucumbers upon toasts and send up.
  4. Prepare asparagus points, cauliflower flower sprigs, artichoke bottoms, and similar vegetables.
  5. Cook these vegetables with savoury custard, velouté, or boulette sauce.
  6. Set the cooked vegetables on toasts.
  7. Cut French beans into julienne-like strips.
  8. Moisten the French beans with soubise.
  9. Turn seakale, salsify, celery, and celeriac to a purée.
  10. Dress the puréed vegetables as advised for peas, asparagus, etc.
  11. Boil and drain aubergines. When cold, scrape out the seeds and pulp from each pod into a small basin using a silver spoon.
  12. Pass the aubergine pulp through a sieve to remove seeds.
  13. Dust the aubergine pulp with pepper and spiced salt.
  14. Add a few drops of anchovy sauce to the aubergine pulp.
  15. Fry rounds or slices of bread in butter to make toasts.
  16. Set the toasts in the oven to keep crisp and hot.
  17. In a small saucepan over a bain-marie or very moderate fire, melt a dessertspoonful of butter.
  18. Stir the aubergine pulp and velouté into the melted butter.
  19. Add the yolk of one egg to the mixture.
  20. Stir continuously in one direction until the mixture is thick and steaming hot.
  21. Pour the aubergine mixture over the toasts.
  22. Serve the toasts.
  23. Shake grated Parmesan cheese over the surface of the toasts.
  24. Hand Nepaul pepper around.
Original Text
VEGETABLE-MARROWS AND CUCUMBERS should be trimmed in little fillets, their seeds should be cut out, and the pieces thus prepared should be cooked as directed for cucumbers à la boulette (page 192). These may be warmed again in a good sauce blanche in which a tablespoonful of grated cheese has been mixed, or in a nice thick brown sauce, laid upon toasts, and sent up. The points of asparagus, sprigs of cauliflower flowers, artichoke bottoms, and similar dainty vegetables, form admirable materials for toasts: they deserve delicate treatment, and can well bear association with savoury custard, velouté, or boulette sauce before being set on the toasts. French beans are perhaps best prepared for toast by being cut into julienne-like strips and moistened with soubise. Seakale, salsify, celery, and celeriac should be turned to a purée, and dressed as advised for peas, asparagus, &c. Aubergines provide easy material for toasts if not too old. Boil and drain them, and, when cold, scrape out the seeds and pulp from each pod into a small basin, using a silver spoon for the operation. Pass this through the sieve to get rid of the seeds. Give the pulp a dusting of pepper, and spiced salt and add a few drops of anchovy sauce. Fry rounds, or slices of bread, according to the number you want, in butter, and set them to keep crisp and hot in the oven. Now take a small saucepan, place it in the bain-marie, or over a very moderate fire, melt a dessertspoonful of butter in it, stir into it the aubergine pulp, and two good tablespoonfuls of velouté with the yolk of one egg. Continue stirring one way until the contents of your saucepan look nice and thick, and steaming hot; then pour the mixture over the toasts, and serve. A dust of grated Parmesan cheese should be shaken over the surface of the toasts as an embellishment, and Nepaul pepper should be handed round.
Notes
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